Meet, connect and celebrate at this sociable spot, where Four Seasons guests mingle with Tokyo residents. Savour fresh interpretations of bistro classics presented against a canvas of gliding Shinkansen bullet trains and glittering cityscapes. With a warm welcome always on hand, MAISON MARUNOUCHI is a breakfast-to-nightcap favourite.

HOURS

Breakfast
6:30 am – 10:30 am
Lunch
11:30 am – 2:00 pm (last order at 1:30 pm)
Afternoon Tea
2:30 pm – 5:00 pm (last order at 4:30 pm)
Dinner
5:30 pm – 8:00 pm (last order at 7:30 pm)

Menus

BreakfastLunch & Dinner
Afternoon Tea

SIGNATURE DISHES

  • Steak Frites with Béarnaise Sauce on white plate
    Steak Frites (240g)

    with Béarnaise Sauce

  • Tandoori-Spiced Frogs' Legs with Curried Lentils and Coriander Cream in white bowls
    Tandoori-Spiced Frogs’ Legs

    Curried Lentils, Coriander Cream

  • Afternoon tea spread with petit fours
    Afternoon Tea
  • Marunouchi Fried Chicken with Cobb Salad & Kale Dressing, Braised Kale, Mashed Potatoes, Cornbread, House-made Pickles, Ranch Dressing and Lemon Meringue Pie
    Marunouchi Fried Chicken

    served with Cobb Salad & Kale Dressing, Braised Kale, Mashed Potatoes, Cornbread, House-made Pickles, Ranch Dressing and Lemon Meringue Pie

  • Avocado Toast on SEZANNE Sourdough, lemon cheek garnish on white plate
    Avocado Toast

    on SÉZANNE Sourdough

Meet the Team

Suit-clad Director of R

STEPHANE RABOT

Director of Restaurants and Bar

Raised in France, Stephane has spent more than 15 years elevating the dining experience at celebrated restaurants across Paris, Hong Kong and now Tokyo. He started his career as a cook, developing his skills with Antoine Westermann and Michel Roth in France, followed by a placement at Maison Rostang, a Parisian icon that has retained its Michelin standing for over 40 years. In 2017, Stephane joined the Four Seasons family in Hong Kong where he moved the needle to three Michelin stars with the team. As the Director of Restaurants and Bar at Four Seasons Hotel Tokyo at Marunouchi, Stephane draws on his credentials to tailor a warm, inviting ambience at SÉZANNE and MAISON MARUNOUCHI.

Suit-clad head bartender Koichi Urata stands for the camera

KOICHI URATA

Head Bartender

After graduating from the Tokyo YMCA International Hotel School, Koichi Urata honed his skills across diverse outlets in Tokyo’s premier luxury hotels. Along with completing his bartending qualifications, he developed an intricate real-world understanding of drinking preferences – from local residents to globetrotting travellers. Now, as Head Bartender, Urata is excited to establish our Hotel as a social hub for local aficionados as well as in-house guests. His creative approach adds a fresh flair to MAISON MARUNOUCHI’s afternoon tea, backdropped by superb views of the city.

“Conversation is the secret to making a great bespoke cocktail. I love talking to my guests and getting to know them better. That’s how I can concoct something truly unique for them.”

More Dining Options

  • SÉZANNE

    Join Chef Daniel Calvert for dynamic French cuisine, crafted with a light touch and plated with precision. Our show kitchen invites you to engage with the cooking journey, while Andre Fu’s interiors speak a language of relaxed luxury. With seasonally updated menus, an eclectic Champagne selection, and classical desserts by Pastry Chef Elwyn Boyles, there is always something new at SÉZANNE.

    Details
  • Japanese Breakfast on wooden tray with plant, window overlooking bullet trains

    In-Room Dining

    Ideal for time-zone–hopping travellers, impromptu meetings or quiet nights in, our in-room menu features everything from French cuisine to the Zen-like charm of a Japanese breakfast, making dining in your room a special occasion at any time of the day.

    Details